Patent TW-431862-B (TW)
Title: A method for making bread dough, the bread dough prepared thereby, bread baked from the dough, a bread dough package and a method for maintaining dough structure
Inventor: LONERGAN DENNIS
IPC: A21D6/00
Filed: 1996-07-20
Granted: 2001-05-01
Abstract: A method for making a bread dough that substantially retains rheological properties of an unfrozen dough at a temperature as low as 0 DEG Fahrenheit (-18 DEG C) and that has a specific volume and flavor, when baked after storage at freezing temperatures, that is substantially the same as bread baked from a dough not subjected to freezing temperatures, comprising: preparing a bread dough that includes a hydrophobic plasticizer, a solute effective for depressing an initial freezing point of the dough while retaining rheological properties of the dough and specific volume of an unfrozen baked dough wherein the hydrophobic plasticizer comprises liquid oil and shortening, and the solute comprises a solute having a colligative freezing point effect, a solute having a non-colligative freezing point effect or a blend thereof; and storing the bread dough in an atmosphere enriched in carbon dioxide. A bread dough resistant to freezing at a temperature as low as 0 DEG Fahrenheit (-18 DEG C), comprising: a hydrophobic plasticizer comprising liquid oil and polyols; and a solute having a colligative freezing point effect and a solute having a non-colligative freezing point effect. A bread dough package suitable for frozen storage, comprising: a bread dough resistant to freezing at a temperature as low as 0 DEG Fahrenheit (-18 DEG C), comprising a hydrophobic plasticizer; a solute having a colligative freezing point effect and a solute having a non-colligative freezing point effect wherein the hydrophobic plasticizer and solute are defined as above; a container for containing the bread dough; and carbon dioxide that is added to the container containing the bread dough wherein the amount of carbon dioxide is not less than 50%. A method for making a baked bread from a frozen dough, the baked bread having a specific volume substantially the same as bread made from an unfrozen dough, the method comprising: preparing a dough containing at least flour and water and sufficient leavening gas to provide a specific volume at storage temperature in excess of between 1 to 2.5 cc/gram, the storage temperature of said product being less than 45 DEG Fahrenheit (7 DEG C); adding to said dough ethanol in an amount in a range of between 0.5% and 5% by weight of said dough; storing the dough in a container with said dough product therein, said container having a volume at least equal to the volume of said dough product and wherein a packaged volume in excess of the dough product contains at least 50% by volume of carbon dioxide gas; and baking the dough in the oven at 160-250 DEG C for 20-80 minutes. A method of maximizing specific volume in a bread baked from frozen dough, the frozen dough having a matrix of gas cells defined by the dough, comprising: preparing the dough wherein the dough includes a water component; adding a quantity of ethanol to the dough in a concentration effective to solubilize a protein fraction of the dough defining the gas cells, thereby permitting the gas cells to expand; confining the dough to a container capable of holding a pressure; adding a quantity of carbon dioxide to the container effective to reduce an escape of carbon dioxide from the gas cells of the dough when the water in the dough freezes; freezing the dough; and baking the dough in the oven at 160-250 DEG C for 20-80 minutes. A method for maintaining dough structure during cold storage, comprising: a dough structure having gas cells with radii defined by the dough; an adjuvant in a concentration effective to adjust surface tension of dough defining the gas cells so that a ratio of surface tension to gas cell radius equals gas cell pressure of a magnitude to produce a dough specific volume of at least 1.0 to 2.0 cubic centimeters per gram of dough; and a quantity of carbon dioxide effective to maintain dissolved carbon dioxide in the dough wherein the amount of carbon dioxide is not less than 50%.